Beer Pickled Onions Recipe

This beer pickled onions recipe from Paul Foster makes a delicious, tart side course, perfect for serving with fish. The pickled flavour will improve over 48 hours and any leftovers can be stored in a sterilised jar in the fridge for up to 3 weeks.

4 large onions
1000ml of bitter beer
500ml of white wine vinegar
200g of Demerara sugar
4 tbsp of honey
20 juniper berries
8 sprigs of fresh thyme

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Peel the onions and cut into quarters. Break each quarter down into petals by separating the individual layers

4 large onions

Combine the beer, vinegar, sugar, honey, juniper and thyme in a small pan and bring to the boil. Add the onions and remove from the heat

1000ml of bitter beer
500ml of white wine vinegar
200g of Demerara sugar
4 tbsp of honey
20 juniper berries
8 sprigs of fresh thyme

Cover tightly with cling film as this will allow the onions to steam and soften slightly in the liquid. Leave the onions to cool in the liquid before serving at room temperature

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.